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Marinated olives

Classic Marinated Olives

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5 from 1 review

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes hands on, 2 hours hands off
  • Cook Time: 0 minutes
  • Total Time: 0 hours
  • Yield: 6 to 8 1x


Marinated olives are a stunning appetizer or side! Flavored with garlic and lemon, they’re a great finger food for cheese boards or parties.


  • 2 6-ounce dry weight cans pitted ripe olives packed in water (green, Castelvetrano, medium black, or large black, not flavored or stuffed)
  • 2 garlic cloves
  • 1 lemon
  • 1/2 cup olive oil
  • 1 tablespoon red wine vinegar
  • Scant 1/2 teaspoon kosher salt
  • 4 rosemary or tarragon sprigs, plus additional for serving if desired


  1. Drain the olives. Peel and thinly slice the garlic. Cut 4 strips from the lemon peel, then squeeze out 1 tablespoon of the juice.
  2. In a 1 quart jar or covered container, combine all ingredients and shake gently to combine.
  3. Marinate for 2 to 4 hours at room temperature, shaking occasionally. Serve immediately, garnishing with additional rosemary sprigs if desired. Stores refrigerated for several weeks; allow to come to room temperature prior to serving.
  • Category: Appetizer
  • Method: Marinated
  • Cuisine: Italian inspired
  • Diet: Vegan